Testaroli of Lunigiana - Arconatura

Testaroli is probably the oldest type of Italian Pasta. Testaroli were know since the Roman Empire and Testaroli with Pesto sauce are a traditional dish of Lunigiana, a beautiful area in the North-West part of Tuscany, bordering Liguria, where pesto was invented.

The name Testaroli comes from "testo" which was a domed griddle (made with cast iron or stone) on which the pasta dough was cooked.

The dough is just flour and water, in the past only water and Farro from Lunigiana were used (a typical grain of the area).

The procedure is interesting because the dough is first cooked into a crepe and then cut into strips then diamonds (or squares) and finally boiled like pasta. They have a unique consistency, almost like gnocchi and soak up the Pesto sauce wonderfully.

Testaroli is a dish which belongs to the so called "poor cousine" and is a part of cooking tradition of Lunigiana. Discover this wonderful dish and be part of our culture!
The Testaroli are thin disks similar to Crepes that you consume boiled, cut into squares or lozenges of few inches sideways and seasoned traditionally with pesto, oil and cheese, tomato or mushroom sauce.

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Everybody knows pasta in Italy serious matter and every region has its own special one. Today we're going to show you Testaroli of Lunigiana - Arconatura the Liguria specialty. It dates back to the Romans in an area on the boundary between Tuscany and Liguria (Lunigiana). The dough is only made up of spelt flour and water, the consistency is unique thanks to its porosity and capacity to absorb the seasonings. As every good Liguria specialty this pasta combines perfectly with pesto alla genovese